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Green Chile Rice with Black Beans

Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use whatever beans you have on hand, or leave them out if you want to serve this as a side dish.

1 poblano chile pepper, seeded and diced small
One 4-ounce canned or fresh mild green chiles
1 cup coarsely chopped cilantro
½ cup spinach
4 cups Vegetable stock, or low-sodium vegetable broth
1½ cups medium-grain brown rice
1-2 Tbsp virgin coconut oil
1 medium yellow onion, peeled and diced small
1 teaspoon ground cumin
1 jalapen?o pepper, seeded and minced
2 cups cooked black beans, or one 15-ounce can, drained and rinsed
Zest of 1 organic lime
Sea salt to taste

Add the poblano pepper, green chiles, cilantro, and spinach to a blender and puree. Add some of the vegetable stock, as needed, to achieve a smooth consistency. Add the mixture to a medium saucepan with the remaining vegetable stock. Add the brown rice and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the rice is tender, 45 to 50 minutes.
Place the onion in a large saucepan and saute? over medium heat for 7 to 8 minutes with coconut oil. Add the cumin, jalapen?o pepper, and black beans and cook for 5 minutes longer. Fold in the cooked rice and lime zest. Season with sea salt.
Note: You can also cook the rice in a rice cooker and then fold the mixture into the beans and onions =)


Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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